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Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad (Dairy Free!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 oz gluten-free pasta of choice; 3 cups corn kernels (fresh, frozen, or fire-roasted); 5 oz canned chickpeas (drained and rinsed); 1 red bell pepper (finely diced); ½ small red onion (finely diced, soaked to mellow flavor); 1 jalapeño (finely diced); ⅓ cup cilantro (chopped); 3 green onions (chopped); ½-¾ cup tempeh bacon crumbles; roasted pepitas (for topping); 1 cup plain dairy-free yogurt; 1½ limes (juiced); 2 tbsp nutritional yeast; 1 garlic clove; 1 tsp chili powder; ½ tsp paprika; 1 tbsp maple syrup; ½ tsp salt (plus more to taste)

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Make this Mexican Street Corn Pasta Salad recipe if you're looking for a quick and easy dish that's perfect for summer BBQ's, meal prep or sunny picnic afternoons! It's creamy, smoky, crunchy, fresh and the perfect vegan twist on a classic dish. Packed with charred sweet corn, gluten-free pasta, chickpeas, tempeh bacon, fresh herbs, and an easy dairy free chili lime yogurt dressing.

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Easy Mexican Pasta Salad Recipe!

Growing up in Iowa, sweet corn season was always a really big deal.

The second summer rolled around, roadside stands started popping up everywhere, family dinners revolved around fresh corn on the cob, and honestly? Nothing from the grocery store compares. Iowa sweet corn is one of those simple things that just tastes like summer to me, and every year I look forward to it just as much as the first warm evening spent outside with a glass of wine and dinner on the patio.

So this recipe feels extra special because it brings together two places that mean a lot to me – Iowa and Mexico. Sweet charred corn tossed into a creamy, smoky, Mexican-inspired street corn pasta salad feels like the perfect little nod to the place where Eric and I got engaged a few weeks ago in Tulum. Ever since that trip, I’ve been craving bright, fresh flavors like lime, cilantro, jalapeño, smoky spices, and anything that reminds me of long dinners outside by the water.

This pasta salad is creamy, crunchy, smoky, fresh, packed with flavor, and the one dish that I know will disappear instantly at summer parties. The charred sweet corn, creamy chili lime dressing, smoky tempeh bacon crumbles, fresh herbs, and roasted pepitas all work so well together, and it somehow manages to feel both comforting and really fresh at the same time.

What is Mexican Street Corn?

Mexican street corn, also known as elote, is a quick meal you’ll find on the side of the street all over the country! It’s traditionally made with grilled corn coated in a creamy sauce (or mayo), then finished with lime, chili, cheese, and herbs. It’s smoky, tangy, creamy, salty, and a little spicy, basically everything you want in one bite!

With this corn pasta salad, I wanted to recreate those flavors that I have deeply fallen in love with, but give it a little more chew, staying power and protein. The addition of gluten free pasta and chickpeas really makes this a whole meal on its own! I should note, this recipe is not trying to be traditional elote, but it does capture that Mexican street corn style with the charred corn, chili lime dressing, fresh cilantro, and a creamy sauce that coats every bite.

Why You’ll Love This Mexican Street Corn Pasta Salad

It’s pretty much the best of both worlds! So many of you love my pasta salads for their ease of preparation, clean ingredients and the fact that they are such crowd pleasers AND since sharing a few different recipes inspired by Mexican street corn, you all have loved those too; SO it only felt natural to marry the two in one dish that will stop you dead in your tracks. You might not even make it to the table if you take your first bite standing over the serving bowl like I do!

Pasta salad is pretty much a summertime classic that never disappoints, and in this street corn pasta salad, you’ll get summer in every bite. It’s hearty enough to be lunch, fun enough to bring to a BBQ, and easy enough to make ahead when you want something cold and satisfying waiting in the fridge. It has the creamy comfort of a macaroni corn salad, but with way more flavor, color, and texture.

Mexican Street Corn Pasta Salad Ingredients

Every ingredient in this Mexican corn pasta salad recipe brings something important to the bowl. Here’s what you’ll need:

Gluten-free pasta: Creates the base of the salad, and I find that short pasta shapes work best in pasta salads because they hold onto the dressing, and they tend to be around the same size as the other salad components, which makes it easy to get a noodle in every bite!
Corn kernels: The obvious star of this recipe! You can use fresh corn, frozen corn, or fire-roasted corn. It’s peak corn season right now, so I am definitely going with fresh corn on the cob, because it will provide the sweetest, juiciest flavor.
Chickpeas: Add plant-based protein and fiber, making this salad more filling and balanced. They also bring a soft, hearty texture that works really well with the creamy dressing.
Red bell pepper: You could also use orange or yellow bell peppers for a sweetness, crunch, and color that perfectly complements this dish.
Red onion: Gives the salad sharpness and bite. Because it’s finely diced, it adds flavor without overpowering the bowl.
Jalapeño: Brings heat and freshness; don’t forget to remove the seeds for a milder salad or leave a few in if you like more spice!
Cilantro: Essential for any Mexican inspired dish. Cilantro adds an undeniable brightness and freshness to any recipe that helps bring the whole dish alive.
Green onions: I like the addition of green onions for a mild onion flavor and freshness.
Tempeh bacon crumbles: Who doesn’t love a smoky, savory crunch in their salad? Use whatever plant based bacon you know and love.
Roasted pepitas: Added for crunch, richness, and a little nuttiness. These should be added just before serving to keep their crunch intact.

Creamy Street Corn Dressing Ingredients

The dressing that ties it all together, deeply inspired by elote toppings, this dairy free version is lower in fat and easy to make.

Plain dairy-free yogurt: Used as the creamy dairy free base and replaces the need for mayo, Mexican crema, or sour cream while keeping the dressing tangy and light.
Fresh lime juice: Adds brightness and acidity. It cuts through the creaminess and makes the corn taste even sweeter.
Nutritional yeast: Brings savory, cheesy flavor without dairy. It gives the dressing that deeper, more satisfying flavor.
Garlic: Gives the sauce a little bite and classic savory depth.
Chili powder and smoked paprikaThis combination of seasoning is essential to bring warmth, a little spice, and that street corn-inspired flavor to the dressing.
Maple syrup: Balances the acidity and spice of all the other ingredients. A little maple syrup goes a long way to round out the overall flavor.

How To Make Mexican Street Corn Pasta Salad

Make this simple pasta salad once and enjoy it for days to come, or serve it up to a crowd and watch it disappear! All you need is about 20 minutes and a handful of ingredients to make it happen!

Cook and Cool the Pasta

Cook the pasta according to package instructions until al dente. You want it tender, but not mushy, because it will continue to soften slightly once dressed. Drain the pasta, rinse it with cold water, and let it cool completely. Rinsing helps stop the cooking and keeps the pasta from sticking together.

Shuck the Corn

If you’re using fresh corn, start by removing the husks and silk. You’ll want to cut the kernels off the cob before charring them. I just find that this is a lot easier if you’re not using an outdoor grill. My favorite way to cut corn off the cob is to put the cob on its side and use a sharp knife to cut one side off, rotate the cob and then do the same thing. As each side is clear of kernels, it becomes easier to balance the cob. Some will tell you to put the cob straight up and cut down with a knife, but I find this a little risky at times.

Char the Corn

While your pasta is cooking and cooling, heat a large skillet over medium-high heat and add the corn. Let it cook for 6–8 minutes, stirring occasionally, until you see golden, slightly charred spots. Alternatively, you can also grill the corn for an even smokier, charred flavor.

You’ll smell the corn get sweeter and toastier as it cooks. That little bit of char is what gives this Mexican street corn recipe its classic flavor.

How to Char Corn Without a Grill!

It’s important to note that you do not need an outdoor grill to make that desirable corn char happen! A hot skillet works beautifully and will totally do the trick. Add the corn kernels to a dry skillet over medium-high heat and let them sit for a minute or two before stirring. This gives them time to develop those golden, slightly blistered spots. Keep cooking until some pieces are charred and the corn smells sweet and toasty. It won’t be the same as grilled corn persay but it will still give you that same depth and vibe.

Make the Creamy Street Corn Dressing!

Cold pasta absorbs flavor differently from warm pasta, so your dressing should taste slightly stronger than you think. This creamy chili lime dressing is tangy, smoky, savory, and just a little sweet, which makes it perfect for coating pasta, corn, beans, and vegetables. Add the dairy-free yogurt, lime juice, nutritional yeast, miso, garlic, chili powder, paprika, maple syrup, and salt to a blender. Blend until smooth and creamy. Taste before adding it to the salad.

Toss Everything Together

Combine all of the pasta salad ingredients into a large mixing bowl and pour the dressing over the salad. Toss until everything is evenly coated and then let the salad chill for at least 30 minutes (if you have the patience), so that the flavors settle, the dressing clings to the pasta, and everything gets even better just a little bit better. You can also serve this salad immediately; it’s honestly delicious just the same. Top with roasted pepitas, extra cilantro, and a squeeze of fresh lime juice before serving. If you want the tempeh bacon extra crisp, fold it in right before serving.

What to Serve with Mexican Street Corn Pasta Salad

If you’re looking for the perfect time to serve this salad, I am going to tell you anytime! It’s perfect for summer parties, BBQs, potlucks, and easy weeknight meals. Serve it with tacos, veggie burgers, grilled tofu, black bean bowls, guacamole, chips and salsa, or a big chopped salad! It’s also an amazing salad to meal prep because it gets better with time and holds up well in the fridge. You can portion it into containers and keep the pepitas and tempeh bacon separate until serving, so the crunch stays intact.

Tips for the Best Mexican Street Corn Pasta Salad

Cook the pasta just until al dente. Overcooked pasta can get too soft once dressed. Don’t forget to rinse the pasta after cooking so it cools quickly and doesn’t stick.
Char the corn if you can. That smoky-sweet flavor is what makes this salad taste like Mexican street corn.
Chop everything small, so you get a little bit of everything in every bite!
Chill before serving if you have time. The flavor gets even better after 30 minutes in the fridge.
Add crunchy toppings last. Pepitas and tempeh bacon are best when they keep some texture.

Mexican Street Corn Pasta Salad FAQ

Can I use frozen or canned corn instead of fresh? Fresh corn is amazing in summer, but frozen, canned, or fire-roasted corn all work in this recipe. If using frozen corn, thaw it first and pat it dry, and if using canned corn, drain it well before charring or adding it to the salad.

What pasta shape works best for this salad? Short pasta shapes work best for pasta salad in general because it holds dressing and mix easily with the other ingredients; think rotini, elbows, shells, penne, or bowties.

Can I make this pasta salad ahead of time? Yes you can. This salad is great made ahead and tastes even better after chilling for 30 minutes. If making it for a party, add the pepitas and tempeh bacon right before serving for the best texture.

Is this served cold or hot? This recipe is meant to be served cold or slightly chilled, like a classic pasta salad.

How long does Mexican street corn pasta salad last? Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving and add a squeeze of fresh lime if it needs a little brightness.

Did you make this recipe?

If you made this recipe, I would love to get your feedback on it! Did you serve it to a crowd or bring it to a BBQ? Leave a rating and review below, and let me know.

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Jackie Akerberg

Mexican Street Corn Pasta Salad (Dairy Free!)

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Main Course, Salad

Calories: 559

Equipment

Blender
stove

Ingredients

Pasta Salad Ingredients

12 oz gluten-free pasta of choice
3 cups corn kernels, fresh, frozen, or fire-roasted
5 oz canned chickpeas, drained and rinsed
1 red bell pepper, finely diced
½ small red onion, finely diced, soaked to mellow flavor
1 jalapeño, finely diced
⅓ cup cilantro, chopped
3 green onions, chopped
½-¾ cup tempeh bacon crumbles
roasted pepitas, for topping

Creamy Street Corn Dressing Ingredients

1 cup plain dairy-free yogurt
1½ limes, juiced
2 tbsp nutritional yeast
1 garlic clove
1 tsp chili powder
½ tsp paprika
1 tbsp maple syrup
½ tsp salt, plus more to taste

Method

Cook the pasta according to package instructions. Rinse with cold water and let cool completely.
Heat a large skillet over medium-high heat. Add the corn and cook until slightly charred in spots, about 6–8 minutes. Let cool slightly.
Prepare your tempeh bacon crumbles while the corn cooks.
Add all dressing ingredients to a blender and puree until smooth and creamy.
In a large mixing bowl, combine the cooked pasta, charred corn, chickpeas, bell pepper, red onion, jalapeño, cilantro, green onion, and tempeh bacon crumbles.
Pour the dressing over the salad and toss until everything is evenly coated.
Top with roasted pepitas, extra cilantro, and a squeeze of fresh lime juice before serving.

Notes

This is delicious served immediately, but somehow even better after chilling for 30 minutes.
Fold in the tempeh bacon just before serving if you want it extra crisp.

Nutrition

Serving 1servingCalories 559kcalCarbohydrates 100gProtein 22gFat 11gSaturated Fat 5gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 703mgPotassium 468mgFiber 11gSugar 11gVitamin A 1494IUVitamin C 55mgCalcium 47mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Mexican Street Corn Pasta Salad

Easy Mexican Pasta Salad Recipe!

What is Mexican Street Corn?

Why You’ll Love This Mexican Street Corn Pasta Salad